Organized by. The Editorial Room  Source. The Korean Kitchen 75 Healthy, Delicious, and Easy Recipes (by The Korean Food Foundation)

Fresh and Cool Nabak-kimchi

  Yield 1 gal (5kg) 
¼ white radish(1 lb, 500g)
10 oz(300g) napa cabbage hearts
1 teaspoon natural sea salt
1 cup water 

Seasoning
1 stalk leek (white part only) (1 oz, 30g), 
1 clove garlic (¼ oz, 10g),  oz (20g) ginger, 
1 red chili pepper (½ oz, 15g) 
(or ½ oz (20g) red chili pepper threads), 
1 oz (40g) Korean watercress

Kimchi liquid
12 cups (3L) water
2 tablespoons coarse gochut-
garu (red chili pepper powder)
4 tablespoons natural sea salt
1 tablespoon sugar

  Preparation   

1. Wash the white radish until exterior is clean. Cut the radish into 1×1-inch (2.5×2.5-cm) squares and then cut into -inch (0.4-cm) thick.
2. Remove the tough or discolored outside leaves of the cabbages. Cut the cabbage heart lengthwise in half, and then cut into 1×1-inch (3×3-cm) bite sized pieces. 
3. Place the radish and cabbages into a big bowl, and sprinkle with the 1 teaspoon natural sea salt and 1 cup of water onto. Let them stand for an hour.
4. Finely julienne the white part of green onion, garlic, and ginger.
5. Halve red chili peppers lengthwise to remove seeds, and then slice 

  Cooking  

1. In a large bowl, combine the cabbage, radish, Korean watercress, green onion, garlic, ginger and red chili pepper and mix well. Place them into a kimchi or plastic container.
2. Pour 12 cups (3L) of water into the bowl that was used to mix the ingredients. Place the gochut-garu on cheesecloth or small sieve and secure. Gently swirl the gochut-garu
3. Pour kimchi liquid into the container full of cut vegetables. Seal the container and leave it out at room temperature (about 70  (20℃)) for approaximately a day, and then store in the refrigerator. It will be ready to eat the follwing day and will keep for 10 days refrigerated.

Tip
Nabak-kimchi is mul-kimchi that can be served immediately after making. Chilled mul-kimchi is often poured over noodles for the special summer dish.

 Piquant and Refreshing Dongchimi

  Yield 1 gal (5kg)  
½ white radish (for dongchimi) (2 lb, 1kg)1 oz (50g) natural sea salt

Side ingredients
½ Korean pear (10 oz, 300g)
5 stalks green onion (1 oz, 50g)
2 green chili peppers (1 oz, 30g)
(fermented with salt, optional) 
2 red chili peppers (1 oz, 30g)
3 cloves garlic (½ oz, 15g)
¾ oz (25g) fresh ginger

Glutinous paste
½ tablespoon dried glutinous 

Kimchi liquid
8 cups (2L) water
3½ oz (100g) natural sea salt
2 tablespoons sugar
2 tablespoons glutinous paste

  Preparation  

1. Pick the small and hard white radish. Remove the fine roots and wash the radish with a brush to remove any dirt. Cut the radish into 8 big pieces and coat with 1 oz (50g) salt and let them sit overnight.
2. Wash the Korean pear and cut in half. 
3. Wash the green onions. Tie them into 2~3 bundles. 
4. Wash the green chili peppers and red chili peppers, and then drain. 
5. Wash the garlic and ginger and slice thinly. 
6. In a small saucepan, stir the sweet rice flour in water. Bring to a boil and gently cook, stirring constantly with a whisk, until it becomes a paste without lumps. Let it cool.
7. To make the kimchi  liquid, combine the 2 liters of water, 3½ oz (100g) natural sea salt, 2 tablespoons sugar and 2 tablespoons of glutinous paste, and then mix well.  

  Cooking  

1. Place a layer of salted radishes in a jar, and add the prepared green onions, Korean pear, green chili peppers, red chili peppers, garlic and ginger. Put the remaining radishes on top. Weigh them down with a heavy plate to prevent radishes from floating. 
2. Pour the kimchi  liquid over them and close the lid. Let it sit at room temperature (about 70 (20℃)) for 2 days until it ferments, and then store in a refrigerator before serving.
3. For serving, take out the radishes and cut into half-moon shape, or slice into ½×½×1½-inch (1×1×4-cm) thick pieces. Cut the green onions, pear and chili peppers into small pieces. Adjust the taste of the fermented brine with water or sugar, if necessary.

Tip
Although dongchimi takes a considerable amount of time to ferment if it is made using whole winter radishes, it can be stored for a long period. To prepare more quickly, make dongchimi with radish pieces.Add fermented peppers with salt and cheonggak (seaweed) to dongchimi for a savory taste.